Preparations

Bring a large pot of lightly salted water to boil over high heat. Add the spaghetti and cook, stirring, for about 10 minutes or until just tender. Drain.

Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over low heat. Add the broccoli and cook, stirring, for about 5 minutes. Add the pepper and cook another 5 minutes. Add the peas and chives, and cook another 4 minutes.

Place the cooked pasta in a serving bowl and top with the cooked vegetables. Drizzle with the remaining tablespoon of olive oil, salt, and pepper. Toss with the cheese and serve.

(Makes 4 servings)

Variations

You can also add artichoke hearts (drained from a can), a chopped ripe tomato, and pitted black olives to the sauce.

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